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Fish Tacos
Description
I fell in love with fish tacos while visiting a friend in San Diego years ago. I admit I sometimes cheat and buy jarred salsa.
Ingredients
Salsa
- 3 medium tomatoes, about 8 ounces each
- 1 fresh jalapeño pepper
- 2 quarts water
- 3 cloves garlic
- 1 8-ounce white onion
- 1/2 bunch fresh cilantro
- Kosher salt to taste
Sauce
- 1 cup sour cream
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon onion powder
- 1 tablespoon granulated garlic
- 1 tablespoon oregano
- 1 teaspoon salt
- 1/2 teaspoon white pepper
FISH
- 1 pound white fish filet cut into 1-inch wide strips
- 1/2 cup corn meal
- 1/2 teaspoon salt
- 1 tablespoon chili powder
Tacos
- 8 6ounce flour tortillas
- 1/2 head lettuce shredded
- 2 tomatoes, diced
- shredded cheese of your choice if desired (I like cheese)
- 2 limes, quartered
Methods/steps
- Begin by making the salsa. Place the whole tomatoes and the jalapeño pepper in a 4-quart sauce pot with 2 quarts water. Bring the water to a boil and simmer the tomatoes and pepper for 10 minutes. Remove the tomatoes and jalapeño from the pot and chill in a bowl of ice water for 2 or 3 minutes.
- Peel the tomatoes using a sharp knife. The skin should fall off easily. Cut the top off the jalapeño and discard. Remove the pepper's seeds because they contain most of the heat.
- Place the tomatoes and the jalapeño in the bowl of a food processor. Add the garlic, the white onion and the fresh cilantro and purée until the mixture is smooth. Season the salsa with kosher salt to taste and pour into a bowl. Set aside.
- Make the sauce for the fish tacos. Mix together the sour cream, milk, lemon juice, onion powder, granulated garlic, oregano, kosher salt and black pepper in a bowl. Set aside until ready to assemble the tacos.
- Prepare the fish. Place the cut strips of fish in a large bowl and toss gently with the corn meal, salt and chili powder. Place the strips on a baking sheet in one layer and place on the middle rack of a preheated 400-degree oven. Bake for 10 minutes or until the fish strips are just cooked through.
- Remove the fish strips from the oven and begin assembling the tacos.
- Pick up a tortilla and lay it in the palm of your hand. With the other hand, spoon 1 tablespoon of dressing onto the tortilla and spread out.
- Top with about a 1/4-cup of shredded lettuce. Add a strip or two of the cooked fish. Drizzle on 1 teaspoon of the sour cream dressing, 1 tablespoon of diced tomatoes and 1 tablespoon salsa.
- Fold or roll the taco wrapper into a neat cylinder. Squeeze some lime juice onto the taco and enjoy. the fish strips from the oven and begin assembling the tacos.
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